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January 1, 1977Journal of Food Science

Influence of Removing Connective Tissue, Cooking and Nitrite Curing on the Protein Quality of Beef Shank Muscle

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Authors

DHDeloy G. HendricksUtah State UniversityAMArthur W. MahoneyUniversity of PittsburghTGT. A. GillettUtah State University

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Hendricks et al. (1977) studied this question.

synapsesocial.com/papers/6a8504ab2416865241e58baahttps://doi.org/10.1111/j.1365-2621.1977.tb01248.x
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